Chef Demonstrations at LIVE in York
The chef demo kitchen is the place to be at our spring fair this March (20th-22nd)
Friday 20th March
11am / 12pm
Le Gruyère
Any foodie knows the importance of having a good stock of cheese in the pantry. If you’re seeking inspiration on how to make the most of this versatile staple, head to the Chef Demo Kitchen where the talented team from Le Gruyère will give you the tips you need to know to wow dinner guests this spring.
2pm
Gerald Earp, Stornoway Distillery
Gez moved to the Isle of Lewis with his fiancé Nat in 2018. They fell in love with the remote Hebridean Island after visiting for a holiday and found themselves picking up the keys to their new home by the sea within the year. Wanting to create a product that captured the spirit of the stunning landscapes around them, they landed on gin as the way to do this, and set about designing a recipe featuring wild island botanicals that they forage by hand. Since launching Landfall Gin, it’s gone from being a side-hustle to winning a gold medal in the World Gin Awards, and opening their own micro-distillery and gin school in the heart of Stornoway.
Saturday 21st March
11am
Chris Hobson, Wrea Head Hall
With more than 20 years of experience in the hospitality industry, Chris Hobson has worked his way from a humble pot washer to award-winning chef, gaining a wealth of knowledge and expertise along the way. He’s honed his craft in some of the finest hotels and restaurants, including a prestigious two-AA Rosette fine dining establishment, and has become a respected figure on the Yorkshire food scene, making appearances on BBC Radio York’s Yorkshire Kitchen series with Kat Cowan and featuring on Channel 4’s Yorkshire by the Sea.
12pm
Mike Cummings, The Drovers Arms
Mike Cummings has worked in the food industry for more than three decades, developing a reputation for classic British cooking with a local Yorkshire influence. Mike has held senior kitchen roles, including serving as head chef at the Elmbank Hotel in York, where he oversaw the kitchen for Leetham’s Brasserie, and is currently the head chef at the multi-award winning The Drovers Arms in Skipwith. During his career he has also cooked for notable figures such as the members of the royal family and the Archbishop of York and Mike’s menus typically celebrate traditional favourites like steak and ale pie topped with Yorkshire blue cheese, while emphasising seasonal British produce and local flavours.
1pm
Adam Westgarth, The Pheasant Hotel
Adam is a modern British chef with a strong French influence, known for his ingredient-led cooking and deep connection to the North Yorkshire landscape. His career began at Slaley Hall, where working under the legendary Albert Roux gave him an early grounding in classical technique, discipline and the possibilities of a life in food. Since then, Adam has built a reputation for focused, high-impact leadership in the kitchen, most notably achieving two AA Rosettes within just 10 weeks of taking on a head chef role. Now at The Pheasant, Adam’s cooking is rooted in seasonality, locality and a sense of place. Menus are shaped by foraged ingredients, home-grown produce, and exceptional meat from the Ravenswick Estate farm, working closely with the estate and grounds teams to showcase the very best of Yorkshire. For Adam, inspiration often starts by simply looking out of the window; letting the land, the seasons and what’s growing guide what arrives on the plate.
2pm
Kevin Bonello, The Grand
With an impressive culinary background spanning more than two decades, including time as head chef at Michelin-starred restaurant De Mondion, Kevin brings a wealth of expertise and innovation to The Grand’s esteemed culinary team. Kevin works with Ahmed Abdalla, head chef of the hotel’s Michelin-recommended restaurant, Legacy, and Marc Williams, director of The Cookery School at The Grand. Prior to joining The Grand, Kevin served as the culinary director at Xara Collection for more than 20 years.
Sunday 22nd March
11am
Jon Atashroo, Where there’s Smoke
Jon began his career training at the Michelin-starred Aubergine restaurant in Chelsea, where he worked for two years. From there he went on to work at Hibiscus, La Trompette and Arbutus before discovering the simple joy of cooking over burning wood at Elliot’s London. Before relocating to North Yorkshire he was head chef at the fine-dining restaurant in the Tate Modern, earning a Michelin Guide listing only six months after taking the helm. The same was achieved at Where there’s Smoke in Masham, where the restaurant has maintained its Michelin listing ever since.
12pm
Will Rough, The Owl Hawnby
Will Rough is head chef of the picturesque country pub with rooms, The Owl at Hawnby. The regularly changing menu showcases seasonal, locally-sourced ingredients – with a particular passion for local game. Will’s background in North Yorkshire kitchens includes the likes of Michelin-level Skosh in York and The Star Inn at Harome.
1pm
Owen Diaram, Cook with Owen
Owen, from Harrogate, competed in BBC MasterChef UK in 2023 and finished as a quarter finalist. He now works as a private chef using the freshest ingredients and exciting local produce, combined with spices and herbs from his South African and Indian heritage. John Torode described Owen as a ‘flavour master’ after he produced two star dishes on MasterChef. Owen designs and creates incredible-tasting food and regularly appears on stage at food festivals, sharing his passion for food with a whole new audience. More recently he has launched his own spice range under the Cook with Owen brand – and the onion bhaji mix won a 2024 Great Taste Award.
2pm
Stephanie Moon, All Things Food
Local chef Stephanie is a Yorkshire farmer’s daughter and has travelled the world with her job over the years. Steph has a varied food background, and now she runs her own consultancy business, All Things Food, which is proudly in its 16th year. A respected figure on the Yorkshire food scene, she has many accolades to her name, including appearances on BBC Two’s Great British Menu and BBC One’s Chefs: Put Your Menu Where Your Mouth Is. Steph has also been a professional’s guest on the BBC Radio Leeds breakfast show many times. These days Steph enjoys helping support young chefs coming into the industry and encouraging the next generation into this great career. She is a passionate ambassador for Yorkshire produce.
